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Rib Eye Steak 40 day aged


Origin: Cheverton Farm, Shorwell, Isle of Wight
Salt-Aged: 40+ days


Our 40-day salt-aged Rib-Eye steaks are one of our favourite cuts. The rich marbling produces a stunning buttery beefy flavour and our long ageing process ensure there are beautifully tender.

It is a steak that benefits from a little longer on the heat to help breakdown the fat marbling, so you should aim for somewhere around the medium to medium rare mark – too rare and the fat won’t render down enough and it will be rather chewy.

If you are serving for more than one person we recommend a thicker sharing steak (500g+), these cook much more evenly and bring our the wonderful salt-aged buttery sweetness in the beef.

For more tips on buying, cooking and serving the perfect steak see our complete guide.

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